The Food Gatherer's Note: Highly addictive, simple to make and slightly more virtuous than chips!
plain flour 3 tbsp, for dusting
smoked paprika a pinch
oil for deep frying
Cut the courgettes into even lengths of 8cm and cut each length into sticks. Season the flour with salt, pepper and the paprika. Roll the courgette sticks in the flour, making sure they are well coated.
Heat a saucepan ⅓ filled with oil until a cube of bread frizzles as soon as it hits the pan. Fry the courgette sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt. Serve immediately!
Thanks to Olive Magazine for this recipe.